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    Fresh cherry, goat’s cheese & buckwheat salad

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    Fresh cherry, goat’s cheese & buckwheat salad

    • Vegetarian
    • Preparation time: 10 minutes + cooling
    • Cooking time: 8 minutes
    • Total time: 18 minutes + cooling

    Serves: 4


    200g buckwheat, rinsed
    2 tsp vegetable bouillon powder
    50g hazelnuts, toasted
    1 bunch salad onions, very thinly sliced
    100g pack watercress, tough stalks removed
    2 sticks celery, thinly sliced
    400g fresh cherries, pitted and halved
    3 tbsp balsamic vinegar
    5 tbsp extra virgin olive oil
    2 tbsp clear honey
    150g goat’s cheese, such as Chavroux La Bûche


    1. Put the buckwheat in a saucepan with the bouillon powder and 450ml water. Bring to a gentle simmer and cook for 7-8 minutes, until the buckwheat is tender (buckwheat overcooks quickly, turning mushy, so watch closely towards the end of cooking). Drain thoroughly, tip into a bowl and leave to cool.

    2. Roughly chop the hazelnuts and add to the bowl with the salad onions, watercress, celery and cherries, and mix together gently.

    3. Whisk together the balsamic vinegar, oil, honey and seasoning to make a dressing. To serve, slice or crumble the cheese into the salad, drizzle with the dressing and gently toss together.

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